Food Composition and Analysis

  • Leonard W. Aurand
  • A. Edwin Woods
  • Marion R. Wells

Table of contents

  1. Front Matter
    Pages i-xi
  2. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 1-18
  3. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 19-34
  4. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 35-99
  5. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 100-177
  6. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 178-231
  7. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 232-282
  8. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 283-348
  9. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 349-417
  10. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 418-452
  11. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 453-492
  12. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 493-542
  13. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 543-595
  14. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 596-620
  15. Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 621-663
  16. Back Matter
    Pages 665-690

About this book

Introduction

There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer­ chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab­ oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab­ oratory experimentation are not necessarily the most important eco­ nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.

Keywords

Absorption additives amino acid carbohydrates Fluor food food additive food industry food law food processing milk nutrition processing Seafood Vitamin

Authors and affiliations

  • Leonard W. Aurand
    • 1
  • A. Edwin Woods
    • 2
  • Marion R. Wells
    • 3
  1. 1.Department of Food ScienceNorth Carolina State UniversityRaleighUSA
  2. 2.Department of ChemistryMiddle Tennessee State UniversityMurfreesboroUSA
  3. 3.Department of BiologyMiddle Tennessee State UniversityMurfreesboroUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-015-7398-6
  • Copyright Information Springer Science+Business Media B.V. 1987
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-015-7400-6
  • Online ISBN 978-94-015-7398-6
  • About this book